4 to 6 cups potatoes, mashed
1/2 cup diced yellow onions
1 jalapeno, finely chopped
3 ears of corn, cooked
3 eggs
3 cups vegetable oil
1 teaspoon pepper
1 teaspoon salt
2 cups flour
Cut corn from cobs. Mix potatoes, corn, onion, jalapeno, eggs, salt and pepper in bowl.
Place flour in dredging pan.
Using a large serving spoon, dip a full spoonful of potato-com mixture and carefully place in flour.
Flatten to 1/2-inch thickness. Turn and flour other side. In a skillet, heat 3/4 to 1 inch of oil on medium-high heat.
Fry patties in oil 2 to 3 minutes. Turn and cook 2 minutes each side. Drain on paper towels.
Serve hot.